Milling & Baking News - December 9, 2014 - 31

Supplier Innovations

How cocoa, chocolate fit
into three trends
A recent "T for Trends" webinar presented by Cargill's
cocoa and chocolate business looked at ways that cocoa and
chocolate may play roles in three trends that Innova Market
Insights foresees growing in 2015.
For "From Clean to Clear Label," Minneapolis-based
Cargill may provide nonbioengineered/non-G.M.O. options
or sunflower lecithin formulations
for cocoa and chocolate products.
In certain markets Cargill is able to
provide coatings and fillings using
segregated or mass balance palm
oil certified by the Roundtable on
Sustainable Palm Oil.
For "Good Fats, Good Carbs,"
Truvia sweeteners from Cargill
may be used to reduce sugar in
chocolate or fillings. For "More in
Store for Protein," chocolate ranked
as the top flavor for ready-to-drink
protein beverages globally in 201314, according to Cargill.
"Through our unique T-model approach, we combine
broad food knowledge with deep cocoa and chocolate
expertise and apply the latest trends to the development
of our ingredients," said Brigitte Bayart, senior marketing
manager, chocolate, Cargill. "This in turn provides our
customers with the knowledge and ingredients they need to
create products to meet their consumers' demands and stand
out from the crowd."
For more information, visit www.cargill.com.

Videos give insight on
U.S.D.A. grain reports
Ardent Mills, Denver, has launched "The Inside Scoop,"
a YouTube video series designed to give reviews of the
latest U.S. Department of Agriculture grain reports. From
all wheat classes to corn and soybeans, "The Inside Scoop"
will review production, stocks and consumption as well as
developments affecting world trade in grains.
Upcoming episodes may be found by visiting the risk
management page on the www.ardentmills.com web site or
by visiting www.youtube.com/ardent mills. Each episode
will be about 5 to 10
minutes in length and
will be posted on-line
within one business
day following the
release of scheduled U.S.D.A. reports.
"At Ardent Mills, our goal is to help our customers
understand, measure and mitigate their price risk
exposure, reducing 'unknowns' to protect their business
from price volatility," said Dan Dye, chief executive
officer of Ardent Mills. "Ultimately, we want to help our
customers achieve their financial goals."
Mike Miller, vice-president of risk management at
Ardent Mills, added, "We saw a need to develop a timely
resource to help our customers quickly understand the
U.S.D.A. reports and provide meaningful insights for their
business. The grain markets are ever-changing, and it can
be challenging to build strategies for a moving target. It's
our goal to provide guidance on what is happening in the
market and what is waiting on the horizon."
For more information, call (800) 851-9618 or visit
www.ardentmills.com.

FMC raising prices
for hydrocolloids

Add kale to pasta,
flatbread, spreads

FMC Corp., Philadelphia, on Jan. 2 plans to implement
global price increases of up to 10% or as contractually
determined for its alginate, carrageenan, Avicel
microcrystalline cellulose, pectin and other hydrocolloid
products in food, personal care and other market
segments, including certain pharmaceutical segments. The
increase will vary by product family and may exceed 10%
on some specialty products.
"These increases are necessary to offset rising input
costs, most notably in seaweeds used in our alginate
and carrageenan lines of products and in fruit peels
utilized in our pectin products," said Bryan Bast, global
business director, nutrition, FMC Health and Nutrition.
"We remain dedicated to working with our customers to
continually find ways of developing new products and
solutions that reduce overall ingredient cost-in-use while
maintaining or improving the consumer and end-user
experience."
For more information, visit www.fmc.com.

SupHerb Farms, Turlock, Calif., has launched two new
products in I.Q.F.
(individually quick
frozen) Fusions kale
pesto and I.Q.F.
blanched chopped kale.
The Fusions kale
pesto formula saves on
labor costs and delivers
a buttery, earthy
flavor with light hints
of lemon. Potential
applications include
hot and cold pasta,
hummus, flatbread,
roasted vegetables
and sandwich spreads.
The blanched chopped
kale is fully prepped
and may enhance the
appearance, flavor and
nutritional appeal in a range of applications.
For more information, call (800) 787-4372 or visit
www.SupHerbFarms.com.

For information on submitting an item for Supplier Innovations, e-mail
mbnprods@sosland.com or contact Jeff Gelski at 816-756-1000, ext. 867.

bakingbusiness.com / world-grain.com

Milling & Baking News

December 9, 2014 / 31
http://www.ardentmills.com http://www.youtube.com/ardentmills http://www.cargill.com http://www.ardentmills.com http://www.fmc.com http://www.SupHerbFarms.com http://www.bakingbusiness.com http://www.world-grain.com
Milling & Baking News - December 9, 2014

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